Mushroom Risotto with Parmesan Cheese

•1/2 ounce dried porcini mushrooms
• 2 cups of boiling water
• 6 to 8 cups of vegetable broth
• 3 tablespoons olive oil
• 1/2 cup shallots, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 to 6 tablespoons unsalted butter
• 1 teaspoon white truffle oil, or to taste
• 1/2 cup grated Parmesan cheese, plus extra for grating or shaving
• 1/4 cup fresh Italian parsley, chopped
• Salt and freshly ground pepper

Bring two cups of water to a boil and pour over dried porcini mushrooms. Let soak 30 minutes. Heat stock in saucepan over medium heat, keep at a low simmer. Heat olive oil in a heavy bottom saucepan over medium heat, add shallots and cook until translucent, stirring frequently, do not brown. Add rice, and cook, stirring until rice begins to make a clicking sound like glass beads rolling around, 3 to 4 minutes.

Add white wine to saucepan with rice. Cook, stirring, until wine is absorbed by the rice.

Add 3/4 of stock to the rice. Using a wooden spoon, stir rice constantly. When the spoon pulled through the rice mixture leaves a line on the bottom of the saucepan which slowly fills in, add another ¾ of stock.

Continue to add stock ¾ cup at a time as the line on the bottom of the pot forms and slowly fills in.

The rice is done when it is translucent but still feels firm when you take a bite, it should not have any crunch in the center.

Proper risotto looks like cooked rice suspended in a very thick liquid. Remove from the heat and stir in the butter, add drained porcini mushrooms, grated parmesan cheese, 1 teaspoon of truffle oil.

Spoon into shallow bowls. Serve topped with additional shaved or grated parmesan cheese and chopped parsley.